A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and nutrient dense!
Whenever I am planning a menu, one the first things I think of are salads. For me, they seem to be a staple with meals. As I think of Thanksgiving and the holidays approaching, so many dinner parties to attend or plan, salads are on the top of my list. They are easy to take to a dinner party, or add to your menu. I love eating them for lunch to balance out the rich holiday foods around me.
Salads usually get a bad rep for being leafy greens that people “have” to eat. It’s not true! I promise! This one not only has leafy greens, but beautiful colored veggies too!
HERE IS WHAT I USED FOR THIS SALAD:
- Arugula – filled with fiber, protein, iron, and Vitamins C and K
- Beets – a great source of fiber, folate, manganese, potassium, iron, and Vitamin C. Helps against cardiovascular disease, and has anticancer properties.
- Butternut Squash – provides fiber, Vitamins A and C, calcium, iron, phosphorous, and copper.
- Walnuts – rich in protein and omega-3 fatty acids, copper, folic acid, phosphorous, manganese, and Vitamins B6 and E.
- Feta Cheese – low in calories and fat, it is rich in protein, Vitamins A and K, folate, pantothenic acid, iron, and magnesium.
- Pomegranate Arils – are known as a superfood, it is jam packed with nutrients, especially fiber, protein, Vitamins C and K, folate, and potassium. Pomegranates have antioxidants and anti-inflammatory properties that help against heart disease, diabetes, and even some cancers.
This salad is simple, colorful, and nutrient packed. I love it because it forces you to take a look at it with all the other dishes on the Thanksgiving or holiday table.
Looking for more salad recipes? Check out some of my favorites:
Cranberry Apple Quinoa Salad
Quinoa Fiesta Salad
Butternut Squash and Lentil Salad
Beet and Butternut Squash Salad
- 2 beets, peeled and cubed
- 2 c butternut squash, cubed
- 6 c arugula
- 1/4 c walnuts
- 1/4 c crumbled feta cheese
- 1/4 c pomegranate arils
- 2 Tbsp Olive Oil
- 1/2 tsp salt
- 1/2 tsp pepper
For the Maple Dressing:
- 1/4 c fresh squeezed orange juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp Maple syrup
- 1 tsp stone ground dijon mustard
- 1/3 c Olive Oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or silicone mat.
- Place beets and butternut squash on baking sheet, drizzle with olive oil, salt and pepper. Toss to coat evenly.
- Bake for 35 minutes.
- Meanwhile, in an airtight container, combine all of the ingredients for the dressing.
- Cover lid tightly and shake vigorously to combine.
To assemble the salad, line bowls with arugula. Top with roasted beets and butternut squash. Add walnuts, feta cheese, and pomegranate arils. Drizzle dressing over the top and toss well.
- Serve immediately.
Here are the tools I used for this recipe: